Curried Butternut Autumn Stew

As per Rachel's request, this is how I cooked the photo from "Griots Guide":

Step 1, Meat:
1/2 lb Chicken, FRESH from a butcher (none of that freezer shit)
Extra Virgin Olive Oil
Cut in soup-size bites and sautee with hot curry powder in bottom of your stewpot.

Step 2, Produce:
(Find a farmer's market! Then, this whole meal will run you about $3.)
1 onion
1 lb butternut squash
1 granny smith apple
any other veggies that might be going bad (in my case, asparagus and broccoli)
CHOP all of these in soup-size pieces. Preheat your oven to 400 degrees and put the hard squash in.

Step 3, Boil:
While waiting for the squash to get mushy in the oven (not too long!), pour 5-6 or so cups of water with 1 large chicken bouillon cube added (yay MSG!) and 3 tbs butter to the chicken in the pot. Add the rest of the veggies to your chicken and start the boil. Take out the squash, pull (or cut) the flesh away from its tough skin, and MASH with your hands! Add squash to stew and keep at a low bubble.

Step 4, Spices: 
As you're cooking, add as much of the following as you'd like (I like a lot): hot curry, chili powder, salt pepper, cumin, rosemary

Step 5, Wait:
I waited about 2-2.5 hours before I ate this, and it was great. However, if I make it in the future, I'm definitely letting it sit in a crockpot all day.

Step 6, Mouthgasm:
Enjoy!